No Fuss Roast Chicken & Vegetables

This week’s meals are intended to be as quick and easy as possible due to the current state of sleeping arrangements in our happy home… Just to paint a picture for you, last night I went to lie down with my eldest son, Wade who is eight, to have a chat before bedtime. It’s possible I fell asleep before him!

I vaguely remember moving myself over to my little three year old’s bed when he called for me during the night, as he does on most nights. After a short blank which could have been sleep, I opened my eyes to see same three year old, Blake, get up and make his way to the bed where I should have been, to go and sleep next to Dad. I close my eyes for a second…

Lights on and Wade is looking at me. There has been a night time incident which requires new pyjamas and removal of sheets. I give up my temporary bed and head to the main bedroom where I shift over a sideways Blake and finally find a slither of space in my very own bed…. and I’m wide awake.

I possibly got a blink or two in before it became time to rise and shine!

Hence, quick and easy meals! Recipe below…

Roast Chicken Vegetables.png

Instructions:

Place a large pan on medium high heat and preheat oven to 180 degrees C. Season 6 chicken drumsticks with ground salt & pepper, Portuguese chicken spice (or seasoning of your choice). Add olive oil to heated pan and brown chicken for 2 minutes per side.

While the chicken browns, place 600g baby potatoes in a plastic bag, loosely knotted, and microwave on high for 5 minutes.

Next, transfer chicken and baby potatoes into a shallow oven dish, add brussels sprouts if desired. Drizzle olive oil over potatoes and brussels, season with ground salt & black pepper. Roast in the oven for approximately 40 minutes. Pour a glass of wine!

With 10 minutes to go, steam baby carrots and green beans. Serve!

Yours in daytime snoozes,

xMCJx